Cozy Individual Turkey Pot Pies
These cozy individual turkey pot pies are a warm, comforting dish perfect for Friendsgiving, featuring a flaky buttery crust and a creamy turkey and vegetable filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups (450g) cooked turkey, shredded or chopped
- 1 cup (150g) frozen mixed vegetables (carrots, peas, corn)
- 4 tbsp (55g) unsalted butter, divided
- 1/3 cup (40g) all-purpose flour, plus more for dusting
- 2 cups (480ml) chicken broth (low-sodium)
- 1 cup (240ml) milk (whole or 2%)
- 1/2 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves, chopped
- Salt and freshly ground black pepper, to taste
- 2 sheets ready-made pie crusts
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease your individual pie dishes to prevent sticking.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Gradually pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring. Bring to a gentle simmer and cook until thickened, about 5 minutes.
- Stir in the shredded turkey, frozen vegetables, and fresh thyme. Season with salt and pepper to taste. Let the filling warm through for a couple of minutes, then remove from heat.
- Roll out the pie crusts on a floured surface. Cut six rounds slightly larger than your ramekins’ diameter to form the tops.
- Divide the filling evenly among the prepared pie dishes. Place the pastry rounds on top, pressing the edges to seal. Crimp edges with a fork and cut a small slit in the center of each crust to let steam escape.
- Brush the tops with the egg wash for a golden finish.
- Place pies on a baking sheet and bake for 25-30 minutes, or until crust is puffed and golden brown. Watch closely to prevent over-browning.
- Let pies rest for 5 minutes before serving.
Notes
If crust edges brown too fast, cover with foil midway through baking. If filling is too runny before baking, stir in 1 tsp cornstarch mixed with cold water to thicken. For gluten-free, use almond flour thickener and gluten-free crust. For dairy-free, substitute butter with olive or coconut oil and milk with plant-based milk.
Nutrition
- Serving Size: 1 individual pot pie
- Calories: 380420
- Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: turkey pot pie, individual pot pies, Friendsgiving recipe, comfort food, easy pot pie, leftover turkey recipe